Grilled Greek Souvlaki Bowl with Cauliflower Rice

Grilled Greek Souvlaki Bowl with Cauliflower Rice might be just the Mediterranean recipe you are searching for. One portion of this dish contains approximately 61g of protein, 46g of fat, and a total of 925 calories. This recipe serves 2 and costs $6.37 per serving. It can be enjoyed any time, but it is especially good for The Fourth Of July. This recipe is liked by 68 foodies and cooks. A mixture of cucumber, lemon zest, turkey thighs, and a handful of other ingredients are all it takes to make this recipe so flavorful. From preparation to the plate, this recipe takes approximately 40 minutes. It works well as a pricey main course. It is brought to you by Feasting at Home. With a spoonacular score of 99%, this dish is tremendous. If you like this recipe, you might also like recipes such as Kittencal's Greek Souvlaki (Grilled Skewered Lamb or Pork), Salmon Souvlaki with Cauliflower Rice and Tzatziki + 5 Eating Disorder Facts, and Cajun Cauliflower Rice Bowl with Cajun Grilled Alaskan Pollock.

Servings: 2

Preparation duration: 20 minutes

Cooking duration: 20 minutes

 

Ingredients:

generous pinch cayenne, chili flakes, or aleppo pepper

1 avocado, sliced

½ teaspoon black pepper

Cauliflower Rice

3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)

pepper or chili flakes to taste

1 cup finely diced cucumber

1-2 cups diced cucumber

2 cloves garlic, minced (or use 1 tsp granulated garlic)

1 garlic clove- minced

4 cloves garlic cloves

fresh greens- arugula or fresh herbs

Marinade

1 tablespoon lemon juice

zest of 1 small lemon

optional- lemon zest, fresh herbs

1 tablespoon olive oil

Toasty Pita

¾ cup plain yogurt

¼ teaspoon salt, more to taste

1 teaspoon salt

salt, pepper, cayenne to taste

1 large shallot ( or ½ cup finely diced onion )

Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)

2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.

1-2 cups tomatoes- sliced in half or diced

1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole

Cucumber Yogurt Sauce

2-3 tablespoon fresh dill, parsley or mint, or a combination

Equipment:

bowl

frying pan

grill

Cooking instruction summary:

Place marinade ingredients in a medium bowl and stir.Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.Pre heat grill to High heat.Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.Start the Cauliflower Rice:In a large skillet, heat oil over medium- high heat.Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.When cooked, slice chicken or portobellos and any other veggies you had grilling.Assemble Bowls:Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

 

Step by step:


1. Place marinade ingredients in a medium bowl and stir.

2. Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.Pre heat grill to High heat.Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.Start the Cauliflower Rice:In a large skillet, heat oil over medium- high heat.

3. Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute.

4. Add cauliflower rice.


Saute a couple minutes, stirring, then turn heat down to med-low.At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.When cooked, slice chicken or portobellos and any other veggies you had grilling.Assemble Bowls

1. Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.


Nutrition Information:

Quickview
924k Calories
61g Protein
46g Total Fat
72g Carbs
100% Health Score
Limit These
Calories
924k
46%

Fat
46g
71%

  Saturated Fat
11g
72%

Carbohydrates
72g
24%

  Sugar
15g
17%

Cholesterol
152mg
51%

Sodium
3133mg
136%

Get Enough Of These
Protein
61g
122%

Vitamin C
165mg
201%

Vitamin B12
9µg
157%

Selenium
97µg
139%

Zinc
12mg
83%

Vitamin B6
1mg
80%

Phosphorus
785mg
79%

Vitamin K
81µg
78%

Vitamin B2
1mg
74%

Folate
295µg
74%

Potassium
2561mg
73%

Manganese
1mg
69%

Fiber
16g
67%

Vitamin B5
5mg
60%

Vitamin B3
10mg
54%

Vitamin B1
0.71mg
48%

Magnesium
172mg
43%

Copper
0.86mg
43%

Iron
7mg
43%

Vitamin A
2128IU
43%

Calcium
322mg
32%

Vitamin E
4mg
31%

covered percent of daily need
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